Sweet potato protein bowl with maple tahini

I have been working on this one for a while – making it absolutely perfect. And now I’m confident that it is just that!

This bowl is a go to in our house, because it is jammed full of good for you foods, tastes fantastic and can be thrown together pretty easily with ingredients that we almost always have in our house. Besides roasting the sweet potatoes and chickpeas the rest is all raw ingredients.

With over 35 grams of protein you’ll be well on your way to your daily intake, along with a handful of other nutritious vitamins and minerals. And this bowl also happens to be vegan, dairy-free and gluten-free. But don’t worry it’s not taste-free. It’s frickin delicious!

So without further ado, here is the recipe.

YIELD – 2 large bowls (recipe can easily be doubled)

INGREDIENTS

Maple Tahini Dressing

1/4 cup olive oil

2 tbsp. tahini paste

2 tbsp. apple cider vinegar

1 tbsp. maple syrup

Sweet Potato Bowl

1 lb. sweet potato, cubed (I used 1/2 sweet potato and 1/2 yam)

1/2 cup roasted chickpeas

1 tbsp. + 1 tbsp. extra virgin olive oil

1/3 cup toasted almonds

2 oz. spinach (or other greens of your choice)

1/3 cup dried cranberries

1/4 cup of coconut ribbons

4-6 mint leaves per bowl

2-4 basil leaves per bowl

salt and pepper to taste

DIRECTIONS

Preheat the oven to 400F.

Cut the sweet potatoes into cubes, pour 1 tbsp. of olive oil over top and toss to coat, season with salt and pepper. Lay on cookie sheet covered in parchment paper and bake for 25 minutes, turning over halfway through.

Toss chickpeas in the other tbsp. of olive oil, season with salt and pepper, lay on a separate tray with parchment paper and bake with sweet potatoes for 25 minutes or until crispy.

Once sweet potatoes and chickpeas are done, remove from the oven and let cool. If you need to roast your almonds, turn the oven down to 350F lay almonds on a parchment lined cookie sheet and bake for 7-8 minutes.

In the meantime you can make the dressing. Add all ingredients together and whisk until combined. Set aside.

You can either plate bowls individually like I did above and drizzle with maple tahini or you can put everything into a salad bowl pour the maple tahini overtop and toss until lightly coated. Season with salt and pepper and serve.

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I used spinach for the greens, but any fresh greens you have will do. Arugula, chard or a spring mix would be just as lovely.

This bowl is great for a big lunch or dinner. And if you love it as much as I do you’ll want to double the recipe to have leftovers.